Lemon-Lime Crackle Cookies Recipe

2 1 1
Publisher Photo

Lemon-Lime Crackle Cookies Recipe

Read Reviews
2 1 1
Publisher Photo
You can taste the spirit of Christmases past in these chewy old-time cookies with their crackle tops and lemony flavor. They're a luscious addition to cookie exchanges.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup sweetened shredded coconut
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated lime peel
  • 2 cups whipped topping
  • 2 eggs
  • 2 envelopes whipped topping mix (Dream Whip)
  • 1 teaspoon lemon juice
  • 1 package lemon cake mix (regular size)
  • Confectioners' sugar

Directions

In a blender or food processor, combine the coconut, lemon peel and lime peel. Cover and process until finely chopped, about 30 seconds; set aside.
In a large bowl, combine whipped topping, eggs, dry whipped topping mix and lemon juice. Add dry cake mix and coconut mixture and mix well.
Drop by tablespoonfuls into a bowl of confectioner's sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 3 dozen.
Editor's Note: This recipe was tested with Dream Whip topping.
Originally published as Lemon-Lime Crackle Cookies in Country Woman Christmas Annual 2003, p43

  • 1/2 cup sweetened shredded coconut
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated lime peel
  • 2 cups whipped topping
  • 2 eggs
  • 2 envelopes whipped topping mix (Dream Whip)
  • 1 teaspoon lemon juice
  • 1 package lemon cake mix (regular size)
  • Confectioners' sugar
  1. In a blender or food processor, combine the coconut, lemon peel and lime peel. Cover and process until finely chopped, about 30 seconds; set aside.
  2. In a large bowl, combine whipped topping, eggs, dry whipped topping mix and lemon juice. Add dry cake mix and coconut mixture and mix well.
  3. Drop by tablespoonfuls into a bowl of confectioner's sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 3 dozen.
Editor's Note: This recipe was tested with Dream Whip topping.
Originally published as Lemon-Lime Crackle Cookies in Country Woman Christmas Annual 2003, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon-Lime Crackle Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
love_my_life User ID: 2481170 101638
Reviewed May. 21, 2010

"This is a very, very light and moist cake-type cookie that might be served at a tea party. It is so soft that it can easily fall apart. The cookie is tasty- but would not travel well."

Loading Image